Recipe: Celery Soup

Wash and scrape the celery, cut into 1/2 inch pieces, put it into the pint of boiling salted water and cook until[69] very soft. Mash in the water in which it was boiled. Cook the onion with the milk in a double boiler 10 minutes and add it to the celery. Rub all through a strainer and put on to boil again. Melt the butter in a Saucepan, stir in the flour and cook until smooth, but not brown, then stir it into the boiling SOUP. Add the salt and pepper; simmer 5 minutes and strain into the tureen. Serve very hot.

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